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Ingredients

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Directions

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  • Heat oven to 350°F. Line 12 cups of jumbo muffin pan with jumbo muffin paper liners.

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  • Crush ginger cookies. Toss with chopped pecans in bowl.

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  • Stir together the cake mix and 1 cup water in large bowl until well blended. Beat at medium speed for 1 to 2 minutes or until thick and fluffy. Fold in drained berries.

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  • Distribute the batter among the prepared muffin cups. Sprinkle tops with cookie-pecan mixture, dividing equally.

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  • Bake muffins in lower third of 350°F oven for 32 minutes or until they are puffed and the tops are lightly golden and firm. Remove muffins from pan and transfer to wire rack to cool completely.

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  • Once the muffins have cooled, sift the confectioners sugar over the tops.

Nutrition Facts

201 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 299 mg sodium. 43 g carbohydrates; 1 g fiber; 4 g protein;

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